Name: Caramel Apple Delight Easy Dump Cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 box Butter Pecan Cake Mix; 2 cans Apple Pie Filling ((about 4-5 cups)); 0.5 cup Caramel Sauce; 0.5 tsp Cinnamon; 0.25 tsp Nutmeg; 0.166 tsp Allspice; 0.75 cup Salted Butter; 1 cup Pecan Halves

You know those days? The ones where a craving hits you like a freight train, and you desperately need something sweet, something comforting, something that tastes like pure autumn bliss, but you *really* don’t have the energy for a multi-step baking project? Yeah, I live for those days because they’re the exact reason this Caramel Apple dump cake was born. It’s the kind of dessert that feels like a warm hug on a crisp fall evening, and honestly, it’s so ridiculously easy, it almost feels like cheating. Forget fussing with pie crusts or creaming butter and sugar for what feels like an eternity. This caramel apple dump cake is my secret weapon, my go-to when I want maximum flavor with minimum effort. It’s a little bit like a cobbler, a little bit like a cake, and entirely, deliciously magical.

What is a caramel apple dump cake?

So, what exactly *is* a Caramel Apple dump cake? The name itself pretty much gives it away, but let me paint you a picture. It’s a dessert where you literally “dump” ingredients into a baking dish, and the magic happens in the oven. We’re talking tender, spiced apples swimming in a gooey caramel sauce, all topped with a golden, buttery, cake-like layer that forms right there on top. It’s not a traditional cake in the sense that you don’t whip up a batter from scratch. Instead, you’ll often use a cake mix as a shortcut, which gets infused with the caramel and apple flavors as it bakes. Think of it as the ultimate shortcut to a stunning, crowd-pleasing dessert that tastes like you spent hours in the kitchen, when in reality, it took barely any time at all. It’s a game-changer, truly.

Why you’ll love this recipe?

There are so many reasons why this Caramel Apple dump cake has become a staple in my kitchen, and I just know you’re going to love it too. First off, let’s talk about the flavor explosion. You get those sweet, slightly tart apples, cooked until they’re perfectly tender and infused with cinnamon and spice. Then there’s the caramel – oh, the glorious caramel! It gets all gooey and luscious, creating this incredible sauce that just coats everything. And that topping? It’s not exactly cake, it’s not exactly crumble, but it’s this delightfully crisp, buttery layer that’s just heavenly when it soaks up all those apple and caramel juices. It’s a textural dream!

Beyond the incredible taste, the sheer simplicity is a huge win. Seriously, this is the definition of dump-and-bake. When I’m exhausted after a long day, or when unexpected guests pop by, this recipe is my absolute lifesaver. I can throw it together in about 10 minutes, pop it in the oven, and have a stunning dessert ready to go. It’s so much easier than a traditional Apple Pie, and in my opinion, way more forgiving. Plus, the ingredients are usually pantry staples, making it incredibly budget-friendly. You can get this deliciousness on the table without breaking the bank!

What really sets this caramel apple dump cake apart for me is its versatility. Serve it warm with a scoop of vanilla Ice Cream, and it’s pure dessert perfection. But honestly? I’ve also made it for breakfast on a weekend, and it was divine. The warm apples and the slightly sweet topping are just so comforting in the morning. It’s a recipe that truly fits any occasion, from a casual family dinner to a holiday gathering. It’s proof that you don’t need complicated techniques to create something truly spectacular.

How do I make caramel apple dump cake?

Quick Overview

Making this caramel apple dump cake is so straightforward, it’s almost unbelievable. You’ll start by tossing your sliced apples with some sugar and spices, then layer them in your baking dish. Next, you’ll simply sprinkle a dry cake mix over the top, followed by a drizzle of melted butter and a generous pour of caramel sauce. Everything bakes together into a harmonious, delicious mess. It’s the ultimate stress-free dessert that delivers maximum flavor and comfort.

Ingredients

For the Apple Filling:
6-8 medium apples (about 3 lbs), peeled, cored, and sliced about 1/4-inch thick. I love using a mix of Granny Smith for tartness and Honeycrisp or Fuji for sweetness. If you can’t find those, any firm, baking apple will do. Just make sure they’re not too mushy! You want them to hold their shape a bit. AVOID peeling if you want extra fiber and don’t mind the skin texture, though I usually peel for a more tender result.
1/2 cup granulated sugar. Adjust this based on the sweetness of your apples. If they’re super sweet, you might get away with a little less.
1 teaspoon ground cinnamon. This is essential for that cozy apple pie flavor!
1/4 teaspoon ground nutmeg. Just a pinch adds warmth.
1 tablespoon lemon juice. This helps prevent the apples from browning too quickly and adds a touch of brightness.

For the Cake Topping:
1 box (about 15.25 ounces) yellow or butter golden cake mix. You can use white cake mix too, but I find yellow or golden gives it a lovely color and a bit more flavor. Make sure it’s just the dry mix, no pudding or extra ingredients needed.
1 cup (2 sticks) unsalted butter, melted. Using good quality butter makes a difference here; it really forms the crispy, delicious topping.

For the Caramel Drizzle:
1 cup caramel sauce (store-bought or homemade). The kind you buy in a jar for ice cream is perfect. If you’re feeling ambitious, homemade is amazing, but honestly, the jarred stuff is a lifesaver and works beautifully. Ensure it’s a thicker consistency, not too watery.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven preheated to 375°F (190°C). While that’s heating up, grab a 9×13 inch baking dish. You don’t need to grease it; the butter and caramel will take care of that, but if you’re super worried about sticking, a light spray or buttering won’t hurt. It’s pretty forgiving.

Step 2: Mix Dry Ingredients

In a large bowl, combine your sliced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Give it a good toss with your hands or a spatula until all the apple slices are nicely coated. This step is where all those warm, autumnal spices start to meld together. Don’t skip it!

Step 3: Mix Wet Ingredients

This step is super simple. Just melt your butter. You can do this in a small saucepan on the stove or pop it in the microwave for about 30-60 seconds. You want it fully melted and liquid. No need to mix anything else into it.

Step 4: Combine

Now for the fun part! Pour the apple mixture evenly into the bottom of your prepared baking dish. Try to spread them out so they form a single layer as much as possible. This helps them cook evenly.

Step 5: Prepare Filling

This is technically already done! Your apples are prepped and ready. The spices will do their magic in the oven.

Step 6: Layer & Swirl

This is where the “dump cake” magic really happens. Evenly sprinkle the dry cake mix over the top of the apples. Don’t worry if it looks a bit clumpy or uneven; that’s part of its charm. Now, drizzle the melted butter all over the dry cake mix. Try to cover as much of the surface as possible. Finally, generously drizzle the caramel sauce all over the buttered cake mix. Again, don’t strive for perfection; the caramel will melt and spread as it bakes.

Step 7: Bake

Place your baking dish in the preheated oven. Bake for 40-50 minutes, or until the topping is golden brown and bubbly around the edges. You should see the caramel bubbling up through the cake layer, and the apples underneath should be tender. If the top starts to get too dark before the apples are tender, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once it’s out of the oven, resist the urge to dig in immediately! Let it cool for at least 15-20 minutes. This allows the juices to thicken up and makes it much easier to serve. If you like, you can drizzle a little extra caramel sauce over the top right after it comes out of the oven, but it’s usually plenty gooey as is.

Step 9: Slice & Serve

Scoop generous portions into bowls. The edges will be a bit crisper, while the center will be more cake-like and moist. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. It’s heavenly!

What to Serve It With

This caramel apple dump cake is so versatile, it really can be enjoyed any time of day or night! For a cozy breakfast, I love serving it warm with a strong cup of coffee. It’s a treat that feels indulgent but is so simple to whip up on a weekend morning. Just a small scoop is usually enough to feel special. For brunch, it dresses up beautifully. I like to serve it in slightly smaller portions, perhaps with a dollop of Greek yogurt or crème fraîche and a sprinkle of chopped toasted pecans on top for a little crunch and elegance. It’s definitely a hit for any gathering!

As a dessert, well, that’s its starring role, isn’t it? It’s fantastic on its own, but adding a scoop of really good vanilla bean ice cream is a non-negotiable for me. The contrast of the warm, gooey cake with the cold, creamy ice cream is just pure bliss. A drizzle of extra caramel or even a sprinkle of flaky sea salt on top takes it to another level entirely. For those cozy snack cravings, especially on a chilly evening, it’s perfect just as is. Sometimes, I’ll even just have a small bowl with a glass of milk. It’s the ultimate comfort food, and it always hits the spot when you need something sweet and satisfying without being too heavy.

My family has a tradition of making this whenever we go apple picking. We’ll bring home a basketful of apples, and this dump cake is usually the first thing we make. It’s become synonymous with that crisp fall air and the joy of gathering fresh fruit. Another fun way we enjoy it is by making individual portions in ramekins. They bake a little faster and look super cute when served right from the oven.

Top Tips for Perfecting Your Caramel Apple Dump Cake

Over the years, I’ve learned a few little tricks that take this already amazing recipe from good to absolutely phenomenal. Let’s start with the apples. While you can use any apple, I’ve found that a mix of tart and sweet is truly the way to go. Granny Smith apples provide that essential tartness that cuts through the sweetness of the caramel and cake mix, while something like Honeycrisp, Fuji, or Gala adds a lovely sweetness and tender texture. Make sure to slice them relatively uniformly, about 1/4 inch thick. If they’re too thin, they might turn to applesauce; too thick, and they might not cook through. Squeezing a little lemon juice over the sliced apples isn’t just to prevent browning; it actually adds a subtle brightness that enhances the overall apple flavor. Trust me on this one – it makes a difference!

When it comes to mixing, the key with dump cakes is *not* to overmix anything. For the apples, just toss them gently to coat them in the sugar and spices. For the cake mix topping, you’re literally just sprinkling it. The magic happens as the butter and caramel seep down and infuse it. Speaking of the topping, don’t be afraid if it looks a little uneven or sparse in spots. As it bakes, the butter will melt, and the caramel will work its way down, creating pockets of moist, cakey goodness and crispy edges. That’s exactly what you want! I’ve experimented with different cake mixes, and while yellow or golden are my favorites for color and flavor, a white cake mix works in a pinch. Just make sure you’re using only the dry mix itself.

The caramel drizzle is crucial. Use a good quality, thick caramel sauce. The kind that’s meant for ice cream sundaes is perfect. If it’s too thin, it might just soak into the cake mix and disappear. If you can’t find good caramel sauce, making your own is an option, but honestly, the store-bought stuff is a lifesaver. After baking, resist the urge to cut into it straight away. Letting it sit for 15-20 minutes allows the caramel to thicken slightly and the juices to settle. This makes for cleaner slices and a more cohesive dessert. And when it comes to serving, a scoop of good vanilla ice cream is practically mandatory in my book. The contrast in temperature and texture is heavenly. Some people like to add chopped nuts on top for extra crunch; I’ve tried pecans and walnuts, and they’re both fantastic additions!

For ingredient swaps, if you’re out of cinnamon, you can use apple pie spice, but cinnamon is really the star. You can also add a tiny pinch of cardamom for an extra layer of warmth if you’re feeling adventurous. If you don’t have lemon juice, a splash of apple cider vinegar can work in a pinch, though it’s not quite the same. And if you’re feeling extra decadent, you can swap some of the melted butter for melted salted butter for a bit of a salty-sweet kick. I also tried this once with just apples and pears, and it was equally delicious! Just make sure your fruit is firm enough to hold up to baking.

Storing and Reheating Tips

This caramel apple dump cake is truly best served fresh and warm, but lucky for us, it stores and reheats pretty well too! If you happen to have any leftovers (which is rare in my house!), you can store them at room temperature for up to 2 days. Make sure it’s covered tightly with plastic wrap or foil. Keep it in a cool, dry place away from direct sunlight. The topping might lose a little of its crispness, but the inside will still be wonderfully moist and flavorful.

For longer storage, the refrigerator is your best friend. Once the dump cake has cooled completely, transfer any leftovers to an airtight container or cover the baking dish tightly with plastic wrap and then foil. It should keep well in the fridge for about 3 to 4 days. The texture of the topping will soften a bit more in the fridge, but it’s still delicious. When you’re ready to enjoy it again, you can reheat individual portions gently in the microwave for about 30-60 seconds, or until warmed through. For a crispier topping, you can reheat it in a toaster oven or a conventional oven at around 300°F (150°C) for about 10-15 minutes.

Freezing this dump cake is also an option, though I find it’s best eaten fresh. If you do want to freeze it, make sure it’s cooled completely. You can either freeze the whole dish (if your freezer-safe dish allows) or cut it into individual portions and wrap them tightly in plastic wrap, followed by a layer of aluminum foil. Label and freeze for up to 2-3 months. To thaw, transfer the frozen dump cake to the refrigerator overnight. Then, reheat as described above. The texture might be a little softer after freezing and thawing, but the flavor will still be there!

Regarding the glaze: if you’re storing it, I generally wouldn’t add extra glaze *after* it’s cooled and stored, as it can make the topping soggy. The caramel baked into it is usually enough. If you want to add a drizzle of extra caramel when reheating, that’s a great idea!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! For a gluten-free caramel apple dump cake, you’ll want to use a gluten-free yellow or butter cake mix. Most major brands offer a gluten-free version, and they work beautifully in this recipe. You might find that the texture is slightly different – sometimes a bit denser or more crumbly – but the flavor will still be fantastic. Ensure all your other ingredients are also gluten-free. Sometimes, a gluten-free cake mix might require a bit more liquid or fat, so check the package instructions for guidance, but usually, you can just substitute it 1:1 in this recipe.

Do I need to peel the zucchini?

Wait, zucchini? This recipe is for caramel apple dump cake, not zucchini bread! But if you were asking about the apples themselves, I generally do peel them for this recipe. Peeling the apples results in a more tender fruit filling that melts beautifully with the caramel. If you prefer a bit more texture and don’t mind the apple skin, you can certainly leave it on – it’s a matter of personal preference. The skins add fiber and a slight chewiness, which some people enjoy.

Can I make this as muffins instead?

That’s a fun idea! You absolutely can adapt this recipe for muffins. You’ll want to prepare the apple mixture as directed and spoon a layer into the bottom of greased muffin cups. Then, you would need to prepare a topping more like a crumble or streusel using the cake mix, butter, and some extra caramel. Baking time will be significantly shorter, likely around 20-25 minutes at 375°F (190°C), or until a toothpick inserted comes out clean. You might need to adjust the caramel drizzle to prevent it from burning. It’ll be more like an apple caramel muffin with a cakey streusel topping!

How can I adjust the sweetness level?

The sweetness in this dump cake comes from the apples themselves, the sugar added to the apples, the cake mix, and the caramel sauce. If you prefer a less sweet dessert, start by using tart apples like Granny Smith. You can also reduce the granulated sugar added to the apples by about 1/4 cup. For the cake mix, you can’t really adjust its inherent sweetness. The biggest controllable sweetness factor is the caramel sauce. You could try using a caramel sauce that’s slightly less sweet, or just be very judicious with how much you drizzle over the top. Some people also add a pinch of salt to the apple mixture to balance the sweetness.

What can I use instead of the glaze?

The caramel sauce is really what makes this a “caramel” apple dump cake! However, if you don’t have caramel sauce, you could try a maple syrup drizzle (though it won’t be as thick or gooey). Another option is to create a simple spiced apple cider reduction by simmering apple cider until it’s thick and syrupy; this would add moisture and flavor. Or, you could simply omit the caramel entirely and rely on the melted butter to create a delicious, buttery cake topping over the spiced apples. It would be more of a spiced apple dump cake then, which is also lovely!

Final Thoughts

So there you have it – my absolute favorite caramel apple dump cake! It’s the kind of recipe that makes you feel like a baking superhero without all the fuss. The combination of tender, spiced apples, gooey caramel, and that buttery, cakey topping is just pure comfort in a dish. It’s the perfect dessert for a cozy night in, a casual get-together, or when you just need a little bit of magic in your life. I truly hope you give this recipe a try. It’s been a huge hit with my family and friends, and I have a feeling it will become a go-to for you too!

If you loved this easy dump cake, you might also want to check out my Peach Cobbler Dump Cake or my Blueberry Crumble Bars – they’re all about maximum flavor with minimal effort! I can’t wait to hear how your caramel apple dump cake turns out. Please leave a comment below and let me know your thoughts, or share your own variations and tips. Happy baking, friends!

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Caramel Apple Delight Easy Dump Cake Recipe

This easy Caramel Apple Dump Cake is a delightful dessert that combines the flavors of warm apples, gooey caramel, and a buttery cake topping. It's simple to make and perfect for any occasion!

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1 box Butter Pecan Cake Mix
2 cans Apple Pie Filling (about 4-5 cups)
0.5 cup Caramel Sauce
0.5 tsp Cinnamon
0.25 tsp Nutmeg
0.166 tsp Allspice
0.75 cup Salted Butter
1 cup Pecan Halves

Instructions

Preparation Steps

Spread the apple pie filling on the bottom of a greased 9x13 inch pan. Drizzle caramel sauce evenly over top.
In a small bowl, mix together the cinnamon, nutmeg, and allspice. Sprinkle over the caramel apple mixture.
Sprinkle the cake mix evenly over the caramel apple mixture.
Cut butter into thin squares and place evenly over the cake mix, ensuring no large gaps.
Top with pecan halves.
Bake in a preheated 350°F oven for 50 minutes, or until the cake topping is golden brown.
Serve with whipped cream or ice cream. Tastes delicious hot or cold.

Notes

Enjoy this delicious and easy dessert! Serve warm for the best experience.

caramel apple dump cake

What is a caramel apple dump cake?

Why you’ll love this recipe?